I have wanted to try out the pizza dough recipe taught by Ms Noei and Ms Lena from foodplayground at the Alce Nero cook off event. As mentioned in my previous blog post, the pizza dough recipe taught by Food Playground is different as you only need to proof the dough for 20 mins in the oven at 40˚C instead of the usual 1 hr at room temperature. Here are the step by step instructions on how to make the pizza dough at home. A simple recipe to try and impress your friends and family members with home make rustic pizza for the coming Christmas!
½ package active dry yeast
½ tsp white sugar
½ cup warm water (45˚C )
1 ¼ cups bread flour
1 tbsp olive oil
½ teaspoon salt
(Makes 2 medium size pizza)
1. In a medium bowl, rub in yeast with bread flour for about 8 minutes. Rub well to ensure even distribution.
2. Add salt, sugar and olive oil into the dry ingredients. For water, do not add all at once, keep aside about 1 tbsp for later. Knead a little to obtain a wet dough.
3. Pull the dough and fold to knead. The dough will be a little sticky but it will not stick excessively onto the board. Add extra water into the dough if needed. 3 easy steps: Pull the dough, Beat the dough and lastly Fold the dough.
Beat the Dough on the Table
Fold the Dough
4. Knead until dough is smooth. Let dough rest on a covered bowl in a fan baked oven mode at 40˚C for about 15 – 20 mins. *If you are using rowenta oven, you can use menu 14 and proof the dough for 25 mins.
When the dough has risen sufficiently, divide the dough into two and flatten the dough into two and flatten the dough into desired shape and thickness.
Top pizza dough with desired sauce and toppings and send the pizza into 205˚C preheated oven for about 10 -12 mins. For rowenta oven, I had used traditional mode.
Here is a video clip on how to knead the pizza dough:
Or watch it through here: Pull, hit and fold!
Have fun kneading the dough!